How to Cook Teot Bat Put or Asian Zucchini

I was gifted some round, green gourds and told they were Teot Bat Put. Since I had never seen much less cooked this strange vegetable, I began my research.

A few clicks revealed another name, Asian Zucchini. A photo of a prepared dish looked a lot like an Eggplant with Garlic Sauce recipe I've posted.

Armed with that information, the following are directions for preparation and a recipe for Teot Bat Put.

By the way, it was delicious, and easy to make.

1 - Wash Gourd and cut in half.

2 - Scoop out seeds and loose material. This is similar to cleaning out a pumpkin.

3 - Further slice the clean halves lengthwise and peel. This is similar to cantelope preparation.

4 - Cut the slices into bite-sized cubes.

5 - Heat oil in large skillet on medium heat. (Use approximately 1/4 cup.)

6 - Once oil is hot, add cubes and saute. I saute with a lid on to keep moisture in the pan. Stir frequently.

7 - Once cubes are soft, add 1/4 cup gluten-free soy sauce, 4 tablespoons sugar, and 2 tablespoons minced garlic. Stir together.

8 - This is delicious as a vegetable side dish or served on top of rice.

Introducing New Blog : Gluten Free Products Review

Back in July 2012, I started blogging about cooking and eating Gluten Free on the Garden Lady blog. 

There is an increasing number of new gluten free products on the market. This new blog will be dedicated entirely to product review.

Some Garden Lady posts will be paraphrased into the new blog, and, going forward, the gluten free topic will only be addressed there.

If you have an interest in the Gluten Free topic, please take a look at Gluten Free Products Review.

New book to come: How to Cook Spaghetti Squash(And Grow It Too!)

I am behind on my blog posts because I am finishing my book, How to Cook Spaghetti Squash (And Grow It Too!). It will be offered in paperback and e-book formats at Amazon.com. I will add a link to the Amazon page soon. Book Link: http://amzn.to/1fIftj8

Reasonably Priced and Tasty: Glutino Gluten Free Bread

Glutino Gluten Free bread is blended from potato, corn, and rice ingredients, and is a tasty wheat-free bread alternative. It's available in white and multigrain varieties. It is also dairy free.

I have found it's a little drier than the gluten varieties and address this with extra condiments. 

My son thought the bread was too crumbly for his packed lunch so we solved that by toasting the bread prior to sandwich making.

I'm fortunate that my local Food Lion offers this bread for $2 a loaf less than the other brands.

Thanks Glutino!

Gluten Free Nature's Path Granola Bars: I can't keep them in stock!

Nature's Path Organic Gluten Free Chewy Granola Bars are so delicious that I can't keep them stocked in my pantry. The kids like the Dark Chocolate Chip which I found at Super Target. The price is in line with regular granola bars.


Features:

• gluten free
• chocolate
• reasonably priced

Bonus Features:

• organic
• fair trade chocolate
• non-gmo
• product of USA

Update: This product is no longer available at stores in my area.  I've found it's easy and economical to order from the Nature's Path online store.

Gluten free Heartland Pasta is a very tasty alternative to Wheat Pasta!

Heartland Gluten Free Pasta

TASTE

I discovered the Heartland brand of gluten free pasta at Wal-mart. The pasta is available in spaghetti and fusilli styles. It's a combination of rice and corn which gives it a nice taste and texture.

PREPARATION

I found it necessary to add 2 minutes to the maximum cook time for both pastas.

Recap:

• Gluten free pasta
• Inexpensive at Walmart
• A corn and rice blend

Ronzoni Gluten Free Pasta

This gluten free, rice and corn pasta is delicious. I boiled until tender (taste test) which was about 3 minutes beyond the recommended cook time. As instructed, I rinsed the pasta with warm water before seasoning with margarine and cheese. The kids liked it, and preferred it to the all corn variety. 

Other gluten free posts:

Gluten free Brownies
Gluten free Workshop

Gluten Free Brownies by Betty Crocker

I've written previously about a Gluten Free workshop. There are a lot of new products and I've decided to review the products as I use them.

Betty Crocker Gluten Free Brownies are easy to make. I've substituted olive oil for the butter with excellent results. When using a 11" x 7" glass dish to bake the brownies, I found they needed 10-15 minutes extra baking time. In general, most gluten free products seem to take 10 minutes longer to cook than the printed instructions.

The results are a chewy chocolaty brownie. Delicious! No complaints from the kids.

Brownie Batter in Pan 

Great Information at Gluten-free Workshop

Did you know that body lotion can contain gluten? That’s one of many interesting facts I learned at the “Learn to live gluten free” workshop at Novant Health Franklin Medical Center in Louisburg, N.C.

Some people have celiac disease which causes an immune response to gluten, and breaks down the microvilli in their stomach lining. If you have stomach discomfort and suspect you could have celiac disease, it is best to be tested before eliminating gluten. The tests are unreliable once gluten has been removed from your diet. It is estimated that 97% of Americans with celiac disease are not diagnosed.

Gluten is found in a class of grains that includes wheat, barley, and rye. Grains like oats are often contaminated with the gluten protein during processing so they need to be avoided as well.

Less obvious gluten sources found on ingredient labels are malt, modified food starch (unless corn is specified), caramel coloring (soft drinks), and citric acid (the imports have gluten). When “natural flavor” is listed, gluten cannot be ruled out.

Some lesser known gluten-containing foods are taco seasoning mix, coated French fries, couscous, and turkey (some are basted with gluten containing solution).

Fruits and vegetables are good sources of gluten-free nutrition. I have previous posts with gluten-free peach cobbler and eggplant recipes.

Interesting gluten-free websites:

www.glutenfreely.com

www.gluten.net

http://www.celiac.org/

Thanks to the organizers and presenters of the gluten free workshop: Julie Kephart, Lori Peele MD, Sasha Dunbar, and Susan White. Thanks also to Chef Bobby for preparing the delicious gluten free luncheon.

Gluten Free Eggplant with Garlic Sauce (Includes Video)

Eggplant

This is a delicious way to prepare eggplant. We grow our own, and eggplant prepared this way can be frozen and eaten later.

Ingredients:

Olive oil
about 8 small eggplants
2/3 cup gluten-free soy sauce
2-3 tablespoons sugar
2 tablespoons minced garlic

Directions:

Peel eggplant and cube. 

Diced Eggplant

Cover bottom of large non-stick saucepan with olive oil.

Use medium heat to warm oil. When test piece of eggplant starts cooking, add the diced eggplant.

Sprinkle with salt and cover. Stir frequently. If pan seems dry, add more olive oil.

When eggplant becomes soft, add soy sauce and sugar.

Stir and continue cooking. Leave lid off now to reduce the sauce. Add minced garlic to taste.

This is delicious served with rice or by itself. You can garnish with sesame seeds or green onions.

Eggplant in Garlic Sauce

Below is an 8 minute video demonstrating this recipe. Enjoy!

Gluten - Free Peach Cobbler

It’s peach season and here’s a very easy gluten-free cobbler recipe.

Ingredients:

½ stick of butter or margarine
3/4 cup sugar
3/4 cup milk (I used skim)
1 cup gluten-free Bisquick mix
2 cups fresh peaches 

1. Melt the margarine in a 9 inch square pan in a 350 F oven.

2. By hand mix sugar, Bisquick, and milk together in a bowl.

3. Pour over melted butter and do not stir.

4. Evenly distribute peaches on top of batter.

5. Bake for 40 minutes allowing the top to brown.